The only thing better than mac and cheese, is mac and cheese with lobster. Lobster may sound pricey, but if you check out the frozen seafood section of your local grocery store, you’ll find it to be quite affordable and delicious! To thaw the meat, place the tails into a freezer bag and let them sit in a bowl of cold water. You’ll find they thaw really quickly.
3 Lobster tails
¼ cup Chives, finely chopped
500 ml / 2 cups Cheddar, medium to old, grated
250 ml / 1 cup Mozzarella, grated
250 ml / 1 cup Parmesan cheese, grated
55 gm / ¼ cup Mirage Margarine
250 ml / 1 cup Milk
1 lt / 4 cups Macaroni pasta
60 ml / 1/4 cup Roux, at room temperature
- Prepare pasta as directed on the package, tossing with some Mirage Margarine once strained.
- While the pasta is cooking, use a knife to crack open the lobster shells. Remove the meat from the shells, and remove any of the dark brown or reddish intestine that runs through the center, close to the top of the lobster. Cut the lobster into large bite sized pieces, set aside.
- In a medium stainless steel sauce pot over medium heat, melt the Mirage Margarine with the milk. Add in the roux and whisk until smooth.
- Bring this mixture to a simmer, and continue whisking until the sauce begins to thicken. The sauce should still be soft and ﬂowing, so add more milk as needed, but you don’t want it too wet.
- Drop in the lobster pieces and simmer for 5 minutes.
- Remove the sauce from the heat, and slowly whisk in the cheese 1 cup at a time.
- Once the cheese is fully incorporated, gently fold in the pasta and half the chives chives, evenly coating all the noodles.
- Portion the into 4 bowls, top with the remaining fresh chives and serve!
- For extra lobster flavour, start the prep the night before. Remove the lobster meat from the shells and soak the shells in the milk over night. This will allow the shells to infuse more lobster flavour into the dish.